From Our Cellar to Your Table: Matching Sunnybrook Wines to Autumn's Coziest Dishes

There's a certain kind of afternoon that only happens in October here at the farm. The vines are mostly bare, the crush is behind us, and the kitchen starts smelling like butternut squash and cinnamon. It's also when the questions start rolling in at the tasting room: "What should I pour with Thanksgiving stuffing?" or "Does your red really work with chili?"

So this year, we decided to answer all of it in one place. Consider this the guide we'd give you if you pulled into the driveway on a crisp Saturday and stayed for a glass.

Start With the Food, Not the Bottle

Here's the first thing we tell folks who are new to pairing: don't overthink it. Fall food is hearty, warm, and a little sweet around the edges — think roasted root vegetables, braised meats, anything with sage or maple. Your wine should match that energy.

A good rule of thumb from our winemaker, Dale: if the dish is rich, go crisp; if the dish is earthy, go earthy. A heavy stew wants a wine with enough acidity to cut through. A simple roasted chicken can handle something bolder. That's it. That's the whole secret.

Butternut Squash Soup Loves a Crisp White

That first pot of squash soup of the season practically demands a glass of our Sunnybrook Traminette. The wine's subtle spice notes — think honeysuckle with a whisper of ginger — play beautifully against the sweetness of the squash. If your soup leans savory with sage and brown butter, a drier white like our Seyval Blanc keeps things bright instead of cloying.

Pro tip from the tasting room: pour the white slightly colder than you think you should. As it warms in the glass, the fruit opens up and pairs with the last spoonful better than the first.

Chili, Stews, and the Case for a Bold Red

When the first real cold snap hits, the chili pot comes out, and so does our Chambourcin. It's our workhorse red — medium-bodied, peppery, with just enough tannin to stand up to a bowl loaded with beans and ground beef. It also handles a slow-simmered beef stew or a smoky pulled-pork night without missing a beat.

If your crowd skews toward lighter fare — think roast chicken, turkey leftovers, or a simple sheet-pan sausage with apples — our Maréchal Foch is the pick. It's a little softer, a little fruitier, and it doesn't bully the food.

The Surprising Hero: Rosé Isn't Just for Summer

We know, we know. But hear us out. A dry rosé might be the most versatile bottle on your fall table. It has enough body for a cheese board, enough acidity for a kale-and-butternut salad, and it's the rare wine that works with both the turkey AND the cranberry sauce on Thanksgiving Day. Our Sunset Rosé disappears fast at our own family dinners — take that as you will.

Apple Cider Donuts Meet Their Match

Now for the fun part: dessert. A warm cider donut with a glass of our Sunnybrook Late Harvest Vidal is the kind of pairing that makes people close their eyes on the first bite. The wine's apricot and honey notes echo the cinnamon sugar without overwhelming it.

Hosting a pie situation instead? Pumpkin pie wants the Late Harvest too, but apple pie pairs better with something that has a little sparkle. If you can get your hands on a bottle of our seasonal sparkling, grab two — one for the pie, one for the cook.

Your Fall Pairing Cheat Sheet

We put this together for our tasting room counter, and now it's yours. Print it, stick it on the fridge, thank us later:

Come Taste Before You Pour

The best pairing advice always ends the same way: taste it yourself. Every wine mentioned here is open at the tasting bar through the season, and our staff is always happy to talk you through a bottle for your specific menu — yes, even the weird one with the oyster stuffing your aunt insists on making.

Swing by the farm this fall, grab what you need, and don't be surprised if you leave with a donut, too. We won't judge. We'll probably join you.

Cheers from our harvest table to yours.